I love eggplant! However Andy doesn't share this love, which means I have to find other avenues besides dinnertime to enjoy it. Tonight I was invited to scrapbook at a friend's house. We were all contributing food to share, so I decided to make this version of a yummy Middle Eastern dip from The Pioneer Woman's blog. The eggplant came in this week's market basket. Tahini is the investment ingredient; you can find it on the international aisle of the grocery store. It comes in a big can, so I have plenty to share. Roasting the eggplant is simple; once it cools, you peel off the skin and mash the pulp (don't be intimidated—it's easy). I highly recommend this dip. Enjoy!
4 Tbsp. tahini
4 garlic cloves, minced
1/4 cup lemon juice (about 3 lemons)
3 Tbsp. olive oil
Chopped fresh parsley
1. Prick eggplants with a fork on all sides. Place on an aluminum foil-lined baking sheet. Broil for 25 minutes; rotate eggplants, and broil for 20 more minutes. Remove from oven, and allow to cool.
2. Peel eggplants, and mash pulp. Stir in tahini and next 3 ingredients. Stir in parsley. Serve with bagel chips or baguette slices.